Best 4 Mixed Vegetable Curry Recipes

Embark on a culinary journey to explore the vibrant flavors of Mixed Vegetable Curry, a delightful dish that tantalizes the taste buds with its harmonious blend of fresh vegetables, aromatic spices, and creamy coconut milk. This delectable curry is a symphony of textures and flavors, featuring tender morsels of carrots, potatoes, green beans, and peas enveloped in a rich and flavorful sauce. The addition of coconut milk lends a velvety texture and a hint of sweetness that beautifully complements the savory spices. This recipe offers a versatile base that can be easily customized to suit your preferences, allowing you to create a mild, medium, or spicy curry. Whether you're a seasoned cook or a novice in the kitchen, this Mixed Vegetable Curry is sure to become a favorite in your culinary repertoire.

Let's cook with our recipes!

MIXED VEGETABLE CURRY

Mixed Vegetable Curry image

The vibrant spices in this vegetarian dish give it a great depth of flavor. If you like, serve the curry with a dollop of plain yogurt.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 40m

Number Of Ingredients 11

Ingredients

2-inch piece fresh ginger, peeled and thinly sliced crosswise
5 garlic cloves, peeled
2 tablespoons vegetable oil
1 teaspoon mustard seed
1 teaspoon cumin seed
2 large tomatoes (1 1/2 pounds total), roughly chopped
2 medium russet potatoes, peeled and cut into 1/2-inch dice
Coarse salt and ground pepper
1 head cauliflower, cut into florets
1/2 pound okra, stemmed and halved lengthwise
3 cups cooked white rice, for serving

Steps:

In a food processor, puree ginger and garlic with 1/4 cup water until mostly smooth.
In a large saucepan, heat oil over medium-high. Add mustard seed and cumin seed and cook until fragrant, about 1 minute. Add ginger-garlic paste; reduce heat to medium-low and cook, scraping up browned bits with a wooden spoon, until most of the liquid has evaporated, 5 to 7 minutes. Add tomatoes and cook until beginning to break down, about 3 minutes.
Add potatoes and 3 1/2 cups water; season with 1 teaspoon salt and 1/4 teaspoon pepper. Increase heat to high and boil until potatoes are tender, about 12 minutes. Fold in cauliflower and okra, partially cover, and cook until tender, 9 to 10 minutes. Serve curry with rice.

Nutrition Facts : Calories 409 g, Fat 8 g, Fiber 8 g, Protein 11 g

WHITE MIXED VEGETABLE CURRY

White Mixed Vegetable Curry image

A dull white curry which is very tasty and free of oil. A great health punch with delectable taste :-)

Provided by Mini Ravindran

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup frozen mixed vegetables
1 cup coconut milk (FRESHLY SQUEEZED IS THE BEST)
2 1/2 cups water
1 teaspoon salt, as per taste
3/4 teaspoon red chili powder
1 teaspoon coriander powder
10 -15 fresh curry leaves

Steps:

Once the water comes to boil,add vegetables, salt, chilli powder, coriander powder and curry leaves.
After 10 minutes add coconut milk and reduce the heat.
Cook till you achieve desired consistency.
Best with steamed rice or Indian rotis.

MALAI MIXED VEGETABLE CURRY

Malai Mixed Vegetable Curry image

Delisious curry, eay to cook, a good vegetarian dish. However should you want to add some chicken to the recipe, it still works well, and, saves having to cook a separate second dish. You can sub the cream for yoghurt, and use any vegetable of your chosing.

Provided by Brian Holley

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

3 tablespoons oil
3 red chilies, seeded and chopped
6 cloves
4 cardamom pods, open at one end
1 inch cinnamon stick, broken up
2 bay leaves
1 onion, chopped
6 garlic cloves, chopped
1 teaspoon ground ginger
1 potato, in 1-inch cubes
1 carrot, sliced into rings
1 courgette, cubed
4 ounces green beans, in 1-inch pieces
1 green pepper, seeded and diced
1/2 teaspoon chili powder
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric
140 g tomato paste
5 fluid ounces single cream
1 teaspoon salt
1 teaspoon garam masala
2 tablespoons coriander (to garnish)

Steps:

Heat the oil in a pot. Add the red chillies, cloves, cardamom, cinnamon stickand the bay leaves. Cook till the bay leaves turn golden brown.
Add the onion and cook for 2 mins, reduce heat and add the garlic and ginger, fry for 4 minutes.
Add all of the vegetables, sprinkle with the chilli powder, add the corriander powder, cummin powder and turmeric. Stir well to incorporate the spices.
Add 1/2 cup of water, mix cover pot and cook for 15 mins, do not let the pot dry out. Add water if the pot becomes too dry.
Add the tomato paste and salt. Reduce heat to low and cook covered till veg is tender.
Stir in the cream and garam masala. Recover the pot and remove from the heat, allow to stand for 2 mins before serving. Garnish with the fresh chopped coriander.
Serve with plain boiled rice.

MIXED VEGETABLE CURRY

Mixed Vegetable Curry image

Make and share this Mixed Vegetable Curry recipe from Food.com.

Provided by Nisha

Categories Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 cups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and green bell peppers)
3 medium onions, sliced
6 tablespoons oil
6 green cardamoms
6 whole cloves
1 1/2 inches cinnamon sticks
3 green chilies, slit
3 teaspoons ginger, cut into strips (juliennes)
1 1/2 teaspoons black peppercorns, coarsely crushed
3 cups coconut milk (canned unsweetened coconut milk is available in Asian markets)
3 cups water
3 -5 curry leaves
salt

Steps:

Heat the oil in a pan on medium level till it is hot.
Add the green cardamoms, cloves and cinnamon.
Fry for a few seconds.
Now add the green chilli (es), ginger and the sliced onions.
Saute on medium heat for 3 minute (s) or till the onions are transparent and soft.
Add the mixed vegetables, curry leaves, salt and water.
Cover and cook on low heat for 20 minutes or till the vegetables are cooked.
Add the peppercorns and the coconut milk.
Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute (s).

Nutrition Facts : Calories 465.3, Fat 38.7, SaturatedFat 23.4, Sodium 270.4, Carbohydrate 27.9, Fiber 7.2, Sugar 7.5, Protein 7.8

Tips:

Preparation is key: Before you start cooking, make sure all your vegetables are chopped and your spices are measured out. This will help you stay organized and avoid any scrambling during the cooking process.
Use fresh vegetables: Fresh vegetables will give your curry the best flavor and texture. If you can, try to use organic vegetables whenever possible.
Choose the right spices: The spices you use will determine the flavor of your curry. For a mild curry, use a blend of garam masala, turmeric, and cumin. For a spicier curry, add some chili powder or cayenne pepper.
Don't overcrowd the pan: When you're cooking the vegetables, don't overcrowd the pan. This will prevent them from cooking evenly.
Simmer the curry for a while: Simmering the curry for a while will help to develop the flavors and make the vegetables more tender.
Serve with rice or naan: Curry is traditionally served with rice or naan. You can also serve it with other sides, such as yogurt, chutney, or papadums.

Conclusion:

Mixed vegetable curry is a delicious and healthy dish that's perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. With a little planning and preparation, you can create a flavorful and satisfying curry that the whole family will enjoy.

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